Economic Potentials and Use Dynamics of Sorghum Food System in Ethiopia: Its Implications to Resolve Food Deficit

Table 4

Physicochemical composition of Sorghum and other cereals.

Parameters	Cereals
	Sorghum	Wheat	Maize	Millet	Fonio
pH	6.63 ± 0.01	6.83 ± 0.01	6.57 ± 0.01	6.45 ± 0.01	4.80 ± 0.01
TA (mEq/100 g DM)	3.97 ± 0.00	2.49 ± 0.00	4.48 ± 0.00	5.46 ± 0.00	7.25 ± 0.28
Moisture (%FM)	11.57 ± 0.75	10.72 ± 1.05	11.51 ± 0.82	11.31 ± 0.42	11.72 ± 0.20
Proteins (% DM)	8.99 ± 1.86	12.24 ± 0.94	7.10 ± 0.96	11.09 ± 0.12	8.12 ± 1.12
Lipids (% DM)	3.65 ± 0.70	1,73 ± 0.42	4.18 ± 1.15	4.58 ± 0.43	1.62 ± 1.11
Carbohydrates (%DM)	71.82 ± 3.89	73.91 ± 3.56	75.48 ± 2.89	71.82 ± 3.62	70.40 ± 3.95
Sugar (% DM)	2.56 ± 0.55	2.91 ± 0.30	3.66 ± 0.66	3.31 ± 0.75	2,01 ± 0.75
Starch (% DM)	61.20 ± 4.25	68.24 ± 2.16	65.69 ± 5.09	64.80 ± 3.51	65.12 ± 2.65
Fibers (% DM)	8.14 ± 1.07	2.81 ± 0.26	6.69 ± 0.15	3.89 ± 0.51	3.38 ± 1.04
Ashes (% DM)	4.16 ± 0.58	1.41 ± 0.57	1.79 ± 0.09	2.16 ± 0.71	8.22 ± 0.49
EV (Kcal/100 g DM)	308.84 ± 15.13	308.22 ± 14.36	321.79 ± 18.03	319.39 ± 17.67	284.72 ± 19.65

Source: Jocelyne et al., [67]. Energy value (EV); Dry Matter (DM); fresh matter (FM).